I just processed my first chicken!

Today, my husband cut the head off of a small rir rooster and then I skinned and cleaned it, all by myself. It took me nearly an hour and it was -14 c outside but I wore minigloves covered with tight disposable latex gloves. My hands stayed very warm. I watched the you-tube video on how to do it. Last year we processed 7 roosters together but we plucked them and my husband did most of the work.
I do think I prefer to skin. I think it will be much better the more experience I get with it.
Anyways, just thought I would share.

I'm planning on getting some meaties in the spring, and this will be my first time. I'm a little nervous. I know a lot of people pluck, but skinning seems so much easier. What are the benefits of plucking vs skinning? I usually cook in my crock pot, so it would stay juicy either way.

Quote:The skin on these roos is quite thick and puckers where the feathers was attached.... it just does not seem to get smooth like what is in the store. I wonder if meaties would be better.... since they are bred to be meatier and I think for easier plucking? true? but anyways, with these roosters, we would roast them and then discard the skin anyway. The skin keeps the meat moist but I dont think it is worth the extra work. especially if you use a crock pot it wont really matter anyway.
Skinning took a lot of effort...... around the legs and wings you have to pull very, very hard. But other than that, pretty easy.

Quote:The skin on these roos is quite thick and puckers where the feathers was attached.... it just does not seem to get smooth like what is in the store. I wonder if meaties would be better.... since they are bred to be meatier and I think for easier plucking? true? but anyways, with these roosters, we would roast them and then discard the skin anyway. The skin keeps the meat moist but I dont think it is worth the extra work. especially if you use a crock pot it wont really matter anyway.
Skinning took a lot of effort...... around the legs and wings you have to pull very, very hard. But other than that, pretty easy.

Quote:The skin on these roos is quite thick and puckers where the feathers was attached.... it just does not seem to get smooth like what is in the store. I wonder if meaties would be better.... since they are bred to be meatier and I think for easier plucking? true? but anyways, with these roosters, we would roast them and then discard the skin anyway. The skin keeps the meat moist but I dont think it is worth the extra work. especially if you use a crock pot it wont really matter anyway.
Skinning took a lot of effort...... around the legs and wings you have to pull very, very hard. But other than that, pretty easy.